Apple Rosemary Cake

Ingredients

• 180 g butter
• 160 g sugar
• 2 tbsp vanilla sugar
• 4 eggs
• 1 pinch salt
• 200 g Flour
• 160 g ground almonds
• 0.5 tsp freshly chopped rosemary
• 2 tsp Baking powder
• 120 ml milk
• 5 apples (e.g., Boskop)
• 2 tbsp lemon juice
• 4 tbsp apricot jam
• 2 tbsp roasted almond slivers
• 1 tbsp rosemary

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat. Grease a springform pan with butter and dust it with flour.

2. 2.

   Cream the butter with sugar and vanilla sugar, then gradually fold in the eggs with salt. Mix the flour with almonds, chopped rosemary, and baking powder, then alternately stir into the butter mixture with milk. Pour the batter into the prepared pan and smooth the surface.

3. 3.

   Peel the apples, halve them, remove the core, and score the apple flesh in a leaf‑like pattern (do not cut through). Drizzle the apples with lemon juice and arrange them on top of the batter, pointing the scored sides up. Gently press down and bake for about 50 minutes in the preheated oven; test with a skewer.

4. 4.

   Remove the finished cake from the oven, let it cool, then spread warm jam over the surface. Sprinkle with almond slivers and rosemary needles, allow to dry slightly. Release from the pan, place on a plate, slice into portions, and serve with whipped cream or vanilla ice cream if desired.